Lay the Roast Beef down on a layer of plastic wrap. Overlap each piece slightly.

Place the Provolone on top of the Roast Beef, then place the peppers and onions on top of the cheese.

Now form the roll. Lift up the plastic wrap with 1 hand while making sure none of the ingredients fall out with the other. If you just keep lifting the plastic wrap it should form a nice roll.

Stick 2oz(about 8 Pork Rinds) into a food processor with 2 tbsp of Parmesan Cheese. Blend together until a fine powder is formed. You can do this by hand by placing the ingredients in a ziploc bag and smashing with a rolling pin or wine bottle.

Lay out 3 stations. 1) Coconut Flour, 2) Egg Wash, 3) Pork Rind Mixture. Dip the roll into each of them following the order 1-2-3. Allow to sit for 1-2 minutes so the breading settles into the roll.

Heat a non-stick pan to medium heat. Add 2 tbsp of coconut oil and allow it to rise to temperature.

Place the roll into the pan. Start by using tongs and cooking the ends of the rolls for 1 minute each. This will create a seal preventing the ingredients from leaking out.

Cook on each side for 2-3 minutes. Flip 4 times, for a total cooking time of 10-12 minutes.